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Potato prawn salad with crispy bacon

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

A beautiful lunch recipe to share with friends. Great for entertaining as you can make the potato salad ahead.

Potato prawn salad with crispy bacon

 1 kg chat (baby) potatoes, scrubbed
 1 tbsp extra virgin olive oil
 4 rashers streaky bacon, finely chopped
 ½ cup aioli or mayonnaise
  crème fraîche or sour cream
 2 tbsp chopped tarragon
 1 eschallot, very finely chopped
 150 g sugar snap peas, blanched
 1 kg cooked Australian prawns, (500 grams, peeled)
 Mizuna leaves to serve

Place scrubbed potatoes in a saucepan of cold salted water and bring to a simmer over medium high heat. Cook for 12 minutes or until completely tender then drain and allow to steam dry in a colander.


Place the bacon in a pan with the oil and place over medium heat. Cook for 3-4 minutes until very crisp then drain on paper towel.


Slice the cooled potatoes into 1cm thick rounds. Combine the aioli, crème fraîche, tarragon, eschalot and season with salt and pepper. Toss the potato in the mixture.


Serve the potato with the prawns, sugar snaps and mizuna and scatter with crispy bacon.

Serves 4.